(SPOT.ph) If you haven’t been to Salcedo Village in Makati lately, the revamped Malcolm’s along H. V. dela Costa Street is worth the trip. No longer the casual deli-slash-resto it once was, the new Malcolm’s moved a few blocks on the same street, sporting a chic, subdued sophisticated vibe with a masculine feel: the place has wooden beams, wood-paneled interiors, leather-covered chairs and soft lights. The place was designed to echo the interiors of the Bukidnon farm house, owned and operated by the same company that runs Malcolm’s, where they source the KitaYama Wagyu Beef used in for the steaks and burgers in the restaurant.

The menu is straightforward and includes their best-selling Wagyu beef items such as the Malcolm’s Burger (P495), made with Wagyu beef patty, aged cheddar, caramelized onions and home made steak sauce and the Bone-In Rib Eye (P2,995 for 500 grams) served with mashed potatoes and Bordelaise sauce. The steaks are flown in from the farm chilled, never frozen. If you can only pick a few items on the menu, go for the Malcolm’s Bistecca Fiorentina (P4,000),a delectable serving of Porterhouse steak cooked with olive oil, rosemary and garlic, which may be shared by four people; the Crisp Fried Calamari with Scallions, Chili Peppers and Spicy Caper Aioli Sauce (P295), a crowd favorite; and the Wagyu Steak Tartare with Poached Egg and White Truffle Potato Crisps (P495), with chopped raw meat dressed with hints of truffle oil and lemon sauce that easily melts in your mouth.

Malcolm’s also sells dry-aged steaks which you may ask to be cooked according to your fancy and served with two side dishes and a sauce.